Asparagus Mimosa and Sweet Pea Goat Cheese Gazpacho {GIVEAWAY}

If you’re looking for a deliciously easy way to prepare some spring-fresh asparagus, then check out the recipe for this asparagus mimosa that I’m sharing over at Marcus Samuelsson’s blog!

I was devastated about my refrigerator biting the dust on me yesterday.

Until I saw the news from Oklahoma. And really, what is a few cartons of milk in the scheme of things? Inconsequential nothing. That’s what.

My heart goes out to everyone in Oklahoma and around the world who was affected by the tornadoes or knows someone who was. The best way to help at this point is to donate to the Red Cross, which you can be sure I’ll be doing.

This sweet pea goat cheese gazpacho was another casualty of the Eats Well With Others fridge breakdown of 2013. I thought it was fine until I put it in a container to have at lunch for work…and when i went to eat it, it had bubbled up in the manner of a bread dough set out to rise. Not good.

Luckily, I got to enjoy it a few times last week, certainly enough to tell you that it tastes like a breath of fresh air with a swirl of goat cheese. And how could that not be an awesome thing?

Since this recipe has so few ingredients, you really have to use quality ones so the flavors really shine. Fresh spring peas are a must, along with good goat cheese and good olive oil. For the latter, I used Carapelli Extra Virgin Olive Oil, which I was sent a bottle of recently to try out. It has an exquisite and rich fruity olive oil flavor that is the perfect finishing touch to any spring or summer meal in which the ingredients are simple but the flavor is big.

The folks at Carapelli were kind enough to offer me a second bottle to give away so that one of you could try it’s delicious flavor! All you have to do to enter is to leave a comment telling me what your favorite spring vegetable is. I will choose a winner next Tuesday!

Disclaimer:Though I was sent a bottle of Carapelli olive oil for free, my thoughts and opinions on it are my own.

Fill a large pot with salted water and bring to a boil. Add peas to the pot and cook for two minutes, then drain and blanch in ice water.

In a medium-sized pot, heat olive oil over medium heat. Add in shallot and garlic and sweat for 2 minutes, or until translucent. Set aside to cool.

Add peas and 1 cup ice water to a blender or food processor. Process until smooth. Add the goat cheese, basil and vinegar. Pulse until fully incorporated.

Add the shallots and garlic, along with the lemon juice and zest. Pulse to combine. Season to taste with salt and pepper. Let cool in the fridge for 1 hour before serving.

I am submitting the asparagus mimosa to IHCC and the sweet pea goat cheese gazpacho to Souper Sundays!

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

I love sweet pea soup in the spring. My dad introduced me to it when I was first seriously getting into cooking back in high school. We did it with a bunch of spring garlic from the garden, and I couldn’t believe how sweet and addicting it turned out. I love this combo with the goat cheese. And asparagus mimosas!? Heading to check that out now.

Sorry to hear about your fridge woes, Joanne. I had the same thing happen to me a few months ago. It took 2 days to get a new fridge. Thankfully, it was in the winter, so I moved everything outside. It was then that I learned that veggie stir fries freeze wonderfully. 🙂

This looks delicious. I’m going to have to give this recipe to my mom. I finally convinced her to focus on healthier eating, and she just loves goat cheese. I’d have to say that tomatoes are probably my favorite spring vegetable. (They’re in season in the spring in Florida!)

Asparagus is my favorite – and the way you prepared it with a poached egg+capers is also the way I looooove to eat it! Although i really want to get into artichokes… I’ve seen so many delicious looking recipes but a little intimidated by the process or preparing them..

My fav spring vegetable is actually asparagus! 🙂I love the asparagus recipe you made over on Marcus Samuelsonn’s blog…yum! Eggs and asparagus is such a great combo. And the sweet pea goat cheese gazpacho? What a neat dish!

I hope you didn’t lose too much when your fridge gave out on you. That is such a pain! I was actually thinking of making that asparagus this week. It looks like it would be delicious. But I must say that gorgeous green gazpacho steals the show. Something about eating a bowl of green soup just feels so virtuous and I love how creamy it looks.

Wow, my initial idea of an asparagus mimosa was nothing like this–uh, champagne and asparagus?–and I for one am pretty happy about that! And the gazpacho sounds amazing. I might try pouring it over pasta too!

I love fresh peas from my garden however this year I didn’t get them planted so I’d have to say asparagus is my favorite spring vegie. I’m working on a dairy free cold asparagus soup recipe that could be a winner.

I know what you mean. I was just doing a self-pity party since I moved out of my parents house, but the devastation in Oklahoma makes me realize how lucky I am, and that I’ve nothing to complain about. It’s funny; I was just talking about how I don’t like peas in my post today, but this gazpacho is making my mouth water…how does that work?

Yeah, that news last night was devastating. Our friends at Operation BBQ Relief were at Memphis in May and said they were gearing up for action in Oklahoma because of the weather heading that way. This was on Saturday when they said that, I hate that they were right. At least they are there to feed the survivors and first responders.

So true Joanne, tragedies like the one in OK. sure do put things into perspective. My mom’s entire family lives there (they are o.k.) So scary.Lovely recipe as always!My fav spring veggie if I have to pick just one would be asparagus. and artichokes ;}

I love the springtime flavours in this post! The asparagus mimosa looks great, I’ve just been eating my asparagus with poached eggs but this looks like a great idea. Though I have to admit, when I first read the title I thought that you had somehow created a mimosa DRINK with asparagus! And the soup looks amazing… peas and goat cheese, what a wonderful combination. 🙂

Lovely bright green in both dishes–makes me think fresh and clean thoughts. (Not that I was thinking dirty ones before seeing your dishes.) Sorry about the fridge. I’ve yet to have that happen, although when I got home from work today, the AC was out.

I splurged big time today and bought some morels and ramps – have never tried either, but have heard all the foodie buzz. I live in Florida so these really were a significant investment! Doing something with the morels tonite and we’ll see…

Oh! I have had my eye on that asparagus recipe for some time, but have been waiting for the fresh stuff to come into the local markets! I can’t wait to try it! The pea gazpacho looks terrific too! What is it about peas though that they ferment so quickly! I once made a big pot of split pea soup that did the ‘double double toil and trouble’ thing. The kids put it on the back porch to see just how gross it would get … three days later, it was pretty ghoulish-looking! We still laugh about it!

Oh, here I am staring three months of winter in the face, and you have me longing for spring already. Asparagus has always been, hands-down, my favourite vegetable – I meant to make that asparagus mimosa last spring and somehow didn’t quite get around to it – not a mistake I will be making again this spring.

The gazpacho looks heavenly too – what a shame that you didn’t get to savour every last mouthful of it.

So sorry about your fridge…and I agree, the lost of a few cartons of milk comes down to nothing compared to those victims in Oklahoma who lost everything.

On a lighter note, my favorite Spring time vegetable got to be asparagus. I’m so excited to see your creation. I made some cold asparagus just not long ago and it was so good. I can’t wait to explore your recipe right after this message. 🙂